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Toasted Reuben
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A picture of Toasted Reuben.

Toasted Reuben

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Classic

Classic

Read more

Toasted Reuben

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Classic

Classic

Read more
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Ingredients

15 mins
2 servings
  • 8thin slices deli corned beef
  • 2 sliceswiss cheese
  • 2 slicemarble rye bread
  • 2 tbsp1000 island dressing
  • 1 tbspdijon mustard
  • 1/2 cupsauerkraut
  • 1/2 cupchicken or veggie stock
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Steps

15 mins
  1. 1

    Heat stock in small saucepan. Add sauerkraut. Reduce until liquid is evaporated.

  2. 2

    Finish on panini press or 400° oven for approximately 4 minutes or until bread is crispy and cheese is melted.

  3. 3

    Variations; Turkey, avocado, bacon, gruyere, fresh corned beef, different mustards

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ChefDoogles
ChefDoogles @ChefDoogles
on January 23, 2014 01:06
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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Keywords

Reuben Mustard Vege Dijon Chicken Cheese Corned Beef

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